Roasted Harissa Carrots

Ingredients

Carrots:

• 1 lb rainbow carrots

• 2 tsp - 1 tbsp harissa paste (depending on how spicy your paste is you can add more or less)

• 1/4 cup avocado or olive oil

• 1 tsp salt

• 1/4 black pepper

Topping

• 1/4 cup carrot tops (from the trimmed carrots), finely chopped

• 1/3 cup extra virgin olive oil

• 2 tbsp red wine vinegar

• 1/2 tsp salt

• cracked pepper

• 1/2 cup labneh

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Method

1. Preheat the oven: Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and set it aside.

2. Prepare the carrots: Wash, peel, and trim the tops and bottoms of the carrots. Slice them in half lengthwise, then cut them in half again so you have long, even strips.

3. Season the carrots: Arrange the prepared carrots on the sheet tray. In a small bowl, mix the harissa, olive oil, salt, and pepper. Pour the mixture over the carrots, tossing to coat them evenly.

4. Roast the carrots: Roast the carrots in the preheated oven for 15-20 minutes or until fork-tender and slightly caramelized.

5. Make the chimichurri: While the carrots are roasting, prepare the chimichurri. Finely chop the carrot tops and combine them with olive oil, red wine vinegar, salt, and pepper in a small bowl. Mix until well combined.

6. Prepare the serving dish: In the dish you plan to serve the carrots, spread the labneh evenly to create a smooth bed for the carrots.

7. Assemble the dish: Once the carrots are done, remove them from the oven and arrange them on top of the labneh. Drizzle the chimichurri generously over the carrots, and finish with a sprinkle of extra salt and pepper to taste.

8. Serve and enjoy! Serve immediately and enjoy this flavorful, vibrant dish.

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Notes

• This is one of my absolute favorite sides for any meal. It is easy to throw together and tastes perfect every time.

• DO NOT be afraid to adjust any part of this recipe to meet your preferences. Make it yours!

• Enjoy :)

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